| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lean meat |
| 1/4 |
c |
Chopped onion |
| 4 |
|
Cloves chopped garlic |
| 1 |
|
Inch chopped ginger |
| 1/2 |
ts |
Turmeric |
| 3/4 |
c |
Water |
|
|
To taste salt and pepper |
| 4 |
tb |
Besan (chick-pea flour) |
| 1 |
tb |
Yogurt |
| 6 |
|
Hard boiled eggs |
| 1 |
|
Egg for mixing and coating |
| 1/2 |
ts |
Garam Masala |
|
|
Oil for frying |
|
|
Oil or ghee |
| 2 |
|
Chopped onions |
| 8 |
|
Cloves chopped garlic |
| 2 |
|
Tomatoes or equiv paste |
| 1 |
|
Inch chopped ginger |
| 1/4 |
c |
Yogurt |
| 1/4 |
ts |
Turmeric |
|
|
Grated onion |
| 1/2 |
ts |
Garam masala |
|
|
Coriander |
|
|
To taste Salt & pepper |
INSTRUCTIONS
1. Heat the water and add the meat, onions, ginger, garlic, salt and
pepper. Pressure cook for 10 minutes at 15 lb. (or 25 min over low heat.
Reduce pressure and dry half the liquid. Add the besan (or 1/2 c soaked
lentils) and cook for 10 minutes. Knead or grind till slightly sticky, mix
egg yolk, Garam Masala and yogurt and knead well. 2. Coat the hard boiled
eggs with the above and deep fry. 3. Heat ghee, fry the onions to a golden
brown, add garlic, ginger, tomatoes and yogurt and fry well till the masala
is a paste. Add water to the mix if necessary. Add the green sprigs of
onion, 1 1/2 c water and cook for 10 minutes covered. 4. When curry is
ready, pour into a serving dish, cut the koftas in half and arrange over
the curry. Cover and bake at 250 deg. for 15-20 mins. 5. Serve garnished
with coriander leaves and Garam masala.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus feels your pain”